Tagged Questions

I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had turned itself off! It could not have been for ...

I bought a Seal-a-Meal for sous-vide cooking. It felt like a bargain at the time, it was very inexpensive because it was a close-out model. It seals great, I'm not having any problem with leaking, but ...

Do I need to do anything special to prep a flat iron steak for an overnight SV bath?
I have seen some references to dunking in boiling water for anti microbial effect, but am not sure what the best ...

I've never cooked sous vide before, but am now equipped to try thanks to the holidays.
We have a 3 pound chuck roast -- I'm not sure what the exact cut shape is, but it's vaguely cube shaped. If we ...

Let's say I'm in the middle of a 72-hour 135F sous vide recipe, and I want to cook some chicken thighs for dinner for tonight.
Does it make sense to put the chicken in the bath at 135 for my normal ...

I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in advance and vacuum seal them individually so I can just drop ...

My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure why. I took pretty good notes on what we ...

I want to make Char Siew (Chinese BBQ pork). I also want to try it sous vide up to medium rare, then finished under the broiler to get that nice caramelized outside while basting. This way it ends up ...

What's the best way to prepare two steaks via sous vide if you want to cook a medium rare and a medium steak? Is it best to cook the medium steak first at its temperature, then lower the temperature, ...

I have a piece of venison I want to cook. On the package is says "hind leg". It is a 1kg piece without bones, in a rather round shape.
I want to use sous vide on this piece, but I am not at all sure ...

I had an issue yesterday when I tried to cook some root vegetables in my sous vide supreme. I chopped them to roughly 1" lengths and placed them in a few quart Ziploc freezer bags and vacuumed them ...

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on several occasions and I do 55c for 3 hours ...

So my brother who's pretty inexperienced brined his ribs, smoked them for an hour, put it back in the brine/fridge, and plans on sous vide+searing them. Is there danger in putting the cooked pork back ...

I am in a debate as to whether diced, marinated pork shoulder cooked in a vacuum bag in a regular conventional oven gives the same result as the same pork, cooked in a steam oven.
The bagged pork had ...

I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete ...

I read Marc-André LaFortune's post about using the Presto multi cooker as a secondary sous vide machine.
I'm interested in doing this but it would appear to me that the machine is not accurate enough ...

How often do you need to change the water in your Sous Vide machine? Given food never touches the water I don't think I need to change it every time, but it does seem like I should change it once in ...

How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour and texture changes but the meat is always too dry ...

I want to cook an entrecote using my sous vide waterbath. The piece is approx. 5cm thick and currently frozen. I would like it to come out as medium-rare. It has a quite a bit of fat on it. At what ...

I want to cook a sirloin steak cut (2cm thick?) sous vide.
Based on my preference for medium-rare and some prior experiences with beef at 60 C, I will put it at 55 C.
How long would it need to break ...

Sous-vide has been on my radar for a while, but there is no way I am going to spend $500 for a new kitchen toy, nor have I been terribly excited about the do-it-yourself projects that I've seen over ...

I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I am considering cooking this breast sous ...

The recipe for Potato Puree in "Modernist Cooking at Home" calls for precooking the potatoes in water at 65 degrees Celsius for 35 minutes. The bag should hold 500 g potatoes and 1 liter water. Since ...

I am new to sous vide. I am currently cooking a roast at 140 F. I can see there is a bit of liquid, and probably blood around the meat in the bag. It has been going for 8 hours now at or above 140, so ...

Making a big batch of roux is a hassle, so I'm investigating how to make my life a bit easier.
According to 'Ideas in food', you can make roux in a jar in a pressure cooker. Nice, but the quantity is ...

I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice that smaller amounts of fat still fry on ...

I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a better result if the leg is with the bone ...

New to sous-vide, I was wondering, once you are done cooking, will it degrade the quality of the meat if I freeze it then reheat it back? The method of reheating probably matters, but let's say I am ...